Description
Sweet, sour, and spicy, this vibrant Southeast Asian salad features chewy seaweed, crunchy veggies, and aromatic spices. A perfect side for any occasion!
Ingredients
Units
Scale
- 2 oz (50 g) dried coral seaweed
- 3-4 tablespoon Calamansi Juice
- 1 tablespoon sugar
- 2 red chili
- 1 tablespoon belacan paste (Shrimp paste)
- 3 inches carrot
- 1 japanese cucumber
- 1/2 cup (118 ml) roasted peanuts
- 1 tablespoon toasted sesame seeds
- 1 tablespoon sliced Torch Ginger Bud (Bunga Kantan)
- 1/2 cup (118 ml) red onion
Instructions
- Drain seaweed well and roughly snip it shorter.
- In a big bowl, toss seaweed with calamansi juice, sugar, and salt.
- Pound chili and belacan together, then toss with the seaweed.
- Chill in the refrigerator until ready to serve. Taste after 30 minutes and adjust seasoning as needed.
- When ready to serve, mix with other ingredients and garnish with coriander.
- Serve chilled.
Notes
- To soften dried seaweed, soak it in warm water for 10-15 minutes before snipping.
- If belacan is too strong, start with ½ tablespoon and adjust to taste.
- For a longer shelf life, store the prepared seaweed mixture separately from the vegetables and garnish until ready to serve.
- Prep Time: 15 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Malaysian
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5
- Sodium: 300
- Fat: 12
- Saturated Fat: 3
- Unsaturated Fat: 7
- Carbohydrates: 25
- Fiber: 4
- Protein: 5
- Cholesterol: 10